Almond Milk Eggnog {dairy free}

I know, I know. This is the last place I should be when I’m supposed to be pulling out of my driveway in 90 minutes to start our journey to the airport. I couldn’t leave, though, without sharing this recipe for my dairy free, Almond Milk Eggnog.

My girls love eggnog, well, specifically Isabella. And I love making it. It’s so easy, and worth the minimal effort once you read what’s inside those cartons at the grocery store. I didn’t grow up drinking eggnog, and truthfully it always freaked me out a bit. I mean, I love eating raw cookie dough, and cake batter beaters? Sign me up. The idea of drinking raw eggs, though, was never appealing.

That’s what led me to create this original, milk-based eggnog recipe a few years ago. In that version, the eggs are gently cooked over a double boiler. That sounds more complicated than it is, I promise. You just set a bowl over a pot of boiling water (it should fit snugly, like a lid). I used the same approach for making this Almond Milk Eggnog, just swapping in my homemade almond milk for the cow’s milk.

I don’t know why it took me so long to do this. I’ve never liked milk, and while I enjoyed my original eggnog plenty, now I can really enjoy it. In fact, I’m packing a little jug to drink on the way to the airport!

Instructions

Get the double boiler going: Fill a 3.5-quart pot one-third of the way up with water. Set it over high heat, cover and bring to a boil.

Meanwhile, add the egg yolks and sugar to a 2-quart metal or glass bowl that will fit securely on top of the pot. Whisk vigorously until well combined and the egg mixture drops in thick ribbons when you hold the whisk over the bowl.

Remove the lid from the pot, and reduce the boiling water to a gentle simmer (little bubbles popping to the surface). Place the bowl on top of the pot. Whisk vigorously for five minutes, until the mixture is thickened and the sugar is mostly melted.

Scrape the seeds from the vanilla bean, and add them to the egg-sugar mixture. Whisk to combine. Slowly whisk in 1 cup of the milk. Whisk vigorously to mix it well. Whisk in the remaining milk. Whisk in the nutmeg. Continue to cook the eggnog, whisking constantly, for 10 more minutes.

At this point you can serve the cooked eggnog warm. Alternatively, you can transfer it to a glass bottle. Let it cool for 30 minutes on the counter, then cover, and place the bottle in the fridge until thoroughly chilled, about 4 hours.